HEAT THE MILK: Pour the evaporated milk into a small saucepan and heat over medium heat until just under simmering; tiny bubbles should form around the pan's sides. Remove from the heat.

CHOP THE CHOCOLATE: Chop or break the chocolate into small pieces, add to the hot milk mixture and allow to stand for 5 minutes.

STIR AND POUR: After 5 minutes, stir the milk and chocolate mixture with a spoon. At first, it will look like it won't mix, but be patient and keep going until you have a smooth mixture. Divide the chocolate mixture evenly between a 6-hole popsicle mold (see notes). If your mold has integrated sticks, you can insert these now.

FREEZE: Freeze the popsicles for at least 4 hours (preferably overnight) until firm. If you are using wooden popsicle sticks, check on the popsicles after one hour. If they have started to freeze, push the popsicle sticks in and return to the freezer.

OPTIONAL DECORATION: If you want to really take these popsicles to the next level, melt 200g (7 oz.) of milk chocolate in a small bowl set over simmering water. Stir in the shortening and stir until thoroughly combined. Remove from the heat and allow to cool for a couple of minutes before dipping the popsicles into the chocolate, dipping into the chopped hazelnuts and placing them on a tray lined with baking parchment paper. Return to the freezer as quickly as possible and freeze until solid.